Massimo and Orietta Corrà, Trentino. Speck, Coppa, Pancetta, Mortandela Salami

Orietta Corrà, Coredo, Trento

In Trentino 3^rd generation butcher Massimo Corrà makes salumi in the alpine Val di Non. He buys pigs that are reared extensively on a local farm and slaughtered at 14 – 16 months, more than double the age of industrially farmed pigs. Massimo works just 5 of these big pigs each week. In Trentino almost all salumi are smoked and Massimo is no exception. Historically smoke was used as a preservative but now, unshackled by considerations of safety, producers like Massimo are left free to explore what smoke can say about flavour and terroir. The wood he burns is an ingredient - like spices or herbs - and his choice of chestnut (sweet), beech (toast) and juniper berry (citrus) gives all his salumi a unique, aromatic smoking that is light and delicious. Massimo's wife, Orietta, runs their beautiful butcher's shop in Coredo